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Whether you are a college student simply starting your very own cooking experiments or a seasoned cook with lots of supper celebrations under your belt, there is always something brand-new to find out about cooking. We hope these Nimono (煮物), Traditional Japanese Root Vegetable Dish recipe and tips can help you in your kitchen area tonight, and get used to fabulous home-cooked dishes.

You need Meat (choose one).
Prepare Chicken thigh, thinly sliced.
Provide Pork chop, thinly sliced.
Use No meat is fine too!.
You need to prepare Vegetables.
Use carrots.
You need potatoes.
You need ft stick burdock root (optional but would be nice to have).
You need shiitake mushrooms (optional).
Prepare lotus root (optional but would be nice to have).
Use konjac (optional because it’s hard to find outside of Japan!).
You need Soup (but it’s not a soup).
You need water.
Use sake.
Use soy sauce.
Use salt.
Provide sugar.
You need to prepare hondashi powder.
Use chicken broth powder (optional).
Use mirin (optional).

Cut all vegetables into bite size pieces. The potatoes are okay being a tiny bit bigger than the rest of the vegetables..
Cut meat into thin bite size slices. Grab a large pot that will fit everything in. In that pot, on medium heat and with a little bit of oil, cook the sliced meat..
Once the meat is cooked, throw all of the vegetables and water into the pot. Rise the heat to high..
We don’t need that much water because we aren’t boiling the vegetables, we will be simmering/steaming them. In the hot water, add in all the seasonings like soy sauce, sugar, sake, etc..
Give the pot a toss to mix everything evenly. Then, close the lid keep the heat on high. The vegetables are only simmering on the bottom where it is in contact with the liquid, so use something like a large wooden spoon to mix everything around, but not too vigorously or else the vegetables will begin to crumble and break..
After some time, the vegetables will absorb the liquid and a lot of it will also be evaporated. When you notice that the liquid is getting low, add about half a cup of water again, to continue simmering the dish..
Once all the vegetables are super soft (potatoes get sliced by a wooden spoon with ease), the dish is ready!.
Serve, and enjoy..

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